Warm Mango Chicken Salad

• 1 kg chicken tender loins
• 2 Tbsp 'Pataks' spicy mango chutney
• 1 Tbsp brown sugar
• 2 Lebanese cucumbers (sliced)
• 50g slivered roasted almonds
• 1 large red onion (finely sliced)
• 2 ripe, fresh mangos
• 1 bunch baby bok-choy
• 1 cup baby spinach leaves
• 250g Asian greens (pre-packaged mix)
• 1 punnet cherry tomatoes
• 1 Tbsp olive oil

1. - Place Asian greens & baby spinach leaves into a large salad serving bowl
2. - Add red onion, chopped cherry tomatoes, & cucumber
3. - Toss the salad and refrigerate
4. - Heat oil in a wok
5. - Cook the chicken tenderloins whole
6. - Add the mango chutney & stir over a medium/high heat, then add the brown sugar & reduce flame
7. - Cook until sauce becomes syrupy & the sugar is dissolved & begins to caramelize & stick to the chicken
8. - Cut the tenderloins on a diagonal & toss into the salad
9. - Turn off the flame
10. - Toss the chopped mangoes into the cooling wok and softly stir
11. - Add to the salad and sprinkle with almonds

chicken tender loins, mango, brown sugar, lebanese cucumbers, almonds, red onion, mangos, choy, baby spinach leaves, asian greens, punnet cherry tomatoes, olive oil

Taken from www.epicurious.com/recipes/member/views/warm-mango-chicken-salad-1241366 (may not work)